Grilled Tuna with Golden Raisin Chutney

California Raisin Marketing Board
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 25 mins


1cup sugar
1/2cup water
1/4cup white distilled vinegar
1 1/2teaspoons ground red pepper
1/4teaspoon ground turmeric
1/4teaspoon ground cloves
1piece (2-inch) cinnamon stick
1 1/2cups California golden raisins
12 to 14-- black peppercorns
1piece (1-inch) julienned fresh gingerroot
6-- boneless, skinless tuna fillets (6 ounces each)


  1. In 1-quart nonreactive saucepan, bring sugar, water and vinegar to boil over medium-high heat. Add red pepper, turmeric, cloves, cinnamon stick, peppercorns and ginger. Reduce heat to low. Cover and cook 5 minutes to blend flavors. Add raisins and continue cooking on low 8 to 10 minutes or until most of the liquid evaporates. Remove from heat and set aside.
  2. Preheat grill or broiler. Grill or broil tuna fillets for 3 to 4 minutes on each side (145F). Transfer tuna to serving platter; spoon about 2 tablespoons chutney over each fillet. Serve immediately.

Nutritional Info *per serving

  • Calories 480
  • Glycemic Load 23
  • Fat 1.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 80mg
  • Sodium 100mg
  • Potassium 1200mg
  • Carbohydrate 67g
  • Fiber 4g
  • Sugars 55g
  • Protein 51g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 15%